A new study of nearly one million people has found fresh evidence that drinking scalding hot coffee and tea could significantly increase a person's risk of developing cancer in the esophagus. According to the research, conducted in the UK and published Tuesday in the International Journal of Cancer, drinking these beverages very hot rather than warm is associated with a three-fold risk of esophageal cancer. The finding applies specifically to esophageal squamous cell carcinoma (SCC), the most common form of esophageal cancer worldwide.

The global burden of this disease is substantial. According to the International Agency for Research on Cancer (IARC), there were about 604,000 new cases of esophageal cancer and about 544,000 deaths from the disease in 2020, with global cases expected to rise by more than 50% by 2040. In the UK alone, there are around 9,500 new cases each year, and an estimated 14% of new esophageal SCC cases could be avoided if people drank their teas and coffees at lower temperatures.

So what can people do in daily life? First, let hot drinks cool for a few minutes before drinking, waiting until they feel comfortably warm rather than scalding is a simple and effective habit. Second, avoid rushing extremely hot beverages, especially when in a hurry or distracted. Third, be mindful of other risk factors for esophageal cancer, such as smoking, heavy alcohol consumption, and poor diet, since these can compound the danger. Finally, pay attention to persistent symptoms like difficulty swallowing, chest discomfort, or unexplained weight loss, and seek medical advice promptly.

In short, the evidence increasingly suggests that temperature, not just the drink itself, matters for long-term health. A small change - letting your coffee or tea cool slightly, could meaningfully reduce your risk of esophageal cancer.